4-3-2-1 Shortbread

  • 4 cups all-purpose flour
  • 3 sticks salted butter, softened
  • 2 tsp vanilla extract (or other flavoring)
  • 1 cup granulated sugar

Cream butter, sugar, and vanilla together; add flour gradually until incorporated. (If dough is too dry, add water 1 tablespoon at a time.) Roll into 2 cyllinders and wrap in plastic OR place in gallon Ziploc bag, seal, and roll to a flat square. Chill at least 1 hour or up to 3 days.
For cylinders, slice into 1/2″ rounds and arrange on baking sheet. For flats, split sides of bag and place dough on baking sheet, pierce (or roll pattern) on top and score into rectangles. Bake 375 degrees 10-12 minutes until edges are beginning to brown, but not the top. Remove to rack and allow to cool completely.

I attempted to use this roller, a gift from a dear friend, to imprint my shortbread for my annual Cookie Club swap. It didn’t really work, but the cookies were still tasty (and my costume got props for originality!)

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